Baingan Bartha (South Indian Eggplant with Coconut and Chili) I

Roast the eggplant directly over a low flame. Don't be afraid to set it right on the gas burner, turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15–20 minutes).

Set aside to cool.

Grind the chillies, coconut, and coriander together in a food processor to form a paste.

Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.

Mix in the coconut paste and paneer/yogurt, along with salt to taste.

Serve with chapatis, dosa or rice.